Best Beef Stew - Madison Eats
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    Best Beef Stew

    Jan 16 2014

    I make this about once a week in the winter, and it satisfies everyone! Be sure to scroll down for the How-To video!


    3 tbsp oil
    1 pound beef stew meat
    1 large yellow onion, diced
    3 large cloves garlic
    3/4 cup red wine
    1 tbsp Worchestershire sauce
    3 medium yellow potatoes, peeled and cubed
    2-3 large carrots, washed and chopped
    1 tsp fresh thyme (1/2 tsp dried)
    3 bay leaves
    water or stock
    salt and pepper
    For the roux (Optional; will make a thicker soup):
    2 tbsp butter
    2 tbsp flour


    1. Heat 2 tbsp oil in a stock pot over medium heat.
    2. Sauté beef in hot oil until browned.  Add some salt and pepper as the beef cooks.
    3. When beef is brown all over, remove beef and juice from pot and place in bowl. Set beef aside.
    4. Heat remaining oil in stockpot. Don’t bother cleaning out the beef residue.
    5. Add onions, and sauté until softened and a bit translucent, about 7-10 minutes.
    6. Add wine and Worcestershire and simmer about 5 minutes.
    7. Add potatoes (or sub other root veggie), carrots and herbs.
    8. Add water or stock to cover and simmer, partially covered, over medium low heat until beef is tender, about 45 minutes.
    9. Add salt and pepper to taste.

    To make roux:

    1. Heat butter in small saucepan until melted.
    2. Add flour and stir slowly but constantly until mixture turns golden brown, about 5 minutes.
    3. Add to soup and stir in.

    Simmer about 5-10 minutes until thickened.

    Serves 6-8

    How To Video

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